** Updated March 10 ** Pisgah’s 2016 Hellbender debuts, Thirsty Monk Sour Fest rolls on all week and Appalachian Vintner pours a rare Fonta Flora cask.
Local chefs gathered at Hall Fletcher Elementary School Friday to judge dishes prepared from fresh ingredients by teams of fourth-grade students vying for awards in several categories.
Now in its 13th year, the Asheville Humane Society’s Dine To Be Kind fundraiser offers a daylong opportunity on Tuesday, March 8, to dine out in support of animals in need.
Western North Carolina brewers are adding peppers, flowers and other nature-based ingredients to their beers with exciting results.
Haywood Road institution Mama’s Fast Food has closed; Sour Fest returns to Thirsty Monk; ASAP holds its annual CSA fair; and the Riceville Volunteer Fire Department invites community members to a chili cook-off meet-and-greet.
Members of Asheville’s culinary community are collaborating to provide a Greek-themed feast to benefit OpenDoors of Asheville, a nonprofit focused on helping at-risk, underserved youths.
**UPDATED MAR. 5** Asheville Brewing releases a dry-hopped grapefruit Shiva IPA, Thirsty Monk focuses on sours and Blue Ghost has its grand opening.
The sold-out 2016 Asheville Wing War saw one downtown restaurant dominate both the Judges’ Choice and People’s Choice in the specialty wings category.
Haywood County’s thriving food and beverage scene will be on full display at the upcoming 12th annual Melange of the Mountains, planned for Thursday, March 10.
The Local Barber and Tap provides haircuts and old-fashioned shoeshines along with a taproom pouring local craft brews.
The Asheville Truffle Experience happened downtown last weekend for the second time in as many years with guest speaker appearances from regional experts and master chefs sharing their knowledge on the fabled Tuber melanosporum. A continuation of a smattering of past truffle-related events in the Asheville area, this year’s festival was organized by Susi Gott Séguret. Séguret says she […]
Food Connection’s largest fundraiser of the year is a music sampling of Western North Carolina; Catawba Brewing Co., serves up a beer-filled brunch to take the edge off winter; The French Broad Vignerons seeks potential wine judges; and Bee School is nearly in session at The Center for Honeybee Research.
**UPDATED FEB.24** Highland brings back Tasgall Scotch Ale, Asheville Brewing unleashes Carolina Mountain Monster and Appalachian Vintner hosts Asheville’s first beer and mead blending session.
Chefs Nate Allen of Knife & Fork, Brian Canipelli of Cucina 24 and Cynthia Wong, formerly of Rhubarb, were all named semifinalists for the 2016 James Beard Awards on Feb. 17.
Saturday Feb. 20, marks the brewery’s second Funk and Monk celebration in as many years. Releases will include four variations of Urban Monk aged on Defiant whiskey-soaked oak and two Appalachian wild ales.
**UPDATED FEB. 20** Font Flora hosts its second Funk and Monk event, Burial releases Bolo cans and Lookout debuts its newest sour.
MANNA FoodBank will deliver its millionth weekend food pack to a local student; Table will explore the many Mexican moles at an upcoming dinner event; Medea’s Espresso & Juice Bar is offering a fermentation workshop; and an A-B Tech culinary arts graduate is advancing to a national-level competition.
The first story in a two-part series on the use of barrels in the Asheville-area beer industry.
Authentic dim sum comes to downtown Asheville just in time for the Chinese New Year as Red Ginger makes its debut this month.
The Asheville Brewers Alliance’s upcoming AVL Beer Expo is aimed at giving attendees an educational craft beer festival by limiting attendance and holding informational panels. Meanwhile, Hi-Wire Brewing is getting ready to roll out its new sour and wild-fermented brews.
Asheville-area restaurants, breweries, bakeries and wineries are dreaming up Valentine’s Day offerings to satisfy a smorgasbord of sensibilities and budgets.